These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Karen DeMasco
Author: Edward Lee
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
Author: Becky Mercuri
Author: Elizabeth Karmel
Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Author: Rachel Allen
Author: Anna Niederholzer
Author: Dorie Greenspan
Author: Marla Orenstein
Author: Rose Levy Beranbaum
Author: Jennifer Iserloh
Author: Susie Theodorou
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
Author: Gina Marie Miraglia Eriquez
This is a lightning-fast way to make scrumptious little cookie bites. You simply dab marmalade onto a tray full of vanilla wafers and then cloak each cookie in melted white chocolate. For a fittingly elegant...
Author: Lauren Chattman
Author: Diane Ives
Author: Francine Segan
Author: Dorie Greenspan
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan